Ingredients

Directions

1. Boil the kettle and add water to pan with penne. Bring back to the boil for around 8 minutes.

2. While that's boiling away put the can of tomatoes in a largish saucepan over heat.

3. Cut the chilli in half lengthways and add it to the tomatoes. (i leave the seeds in coz i like the spice!)

4. Add the garlic, tomato puree, oregano and pepper to the sauce.

5. When the pasta is done, drain. Remove chilli and add the penne to sauce. Give it a good stir.

6. Add parsley, quick stir and serve.

Tips: 1). This is a quick meal but you can prepare the sauce earlier and the flavours will become more intense.2). Leave the penne a little al denté before adding to sauce. That way it won't go too soft.3). Serve with ciabatta garlic bread on the side. Great for mopping up the leftover sauce at the end!